This is the time of the year when days are short and the sunny season feels further away than the Moon. Friday night was Burns night, a good excuse for restaurant and bars to offer some good Scottish entertainment: bagpipes and haggis, a type of food that you do not want to know where it comes from or how it is prepared.
If you are looking for an equivalent in the Italian culinary tradition, think Trippa (a type of edible offal from the stomach of various farm animals) or think about the way the pig is treated by the northern Italian cooking history (you eat every single part of it).
I like it, certainly better in its vegetarian version, lighter and easier to digest.
Few days ago I was running out of ideas for supper and the only veggie left from the Abel and Cole box was turnip. Turnip? I would call it a mysterious vegetable. I had to look it up on line, and discovered that it belongs to the same family of carrots and potatoes, but it is nota s popular and well known as the other ones.
If are British, you will probably know how to cook this vegetable. For all the others, take a look at this link, if you want to make some usage of it. http://www.guardian.co.uk/lifeandstyle/2010/jan/22/seasonal-food-
How did I cook it? I made a gratin, following the potatoes dauphinoise recipe, sans beacon and cream, adding Philadelphia instead.
The Lord appreciated this supper and didn’t complain for the lack of animal fat in the turnip gratin. We are not in the Highlands, where you need fat to keep you warm and jump around to perform Scottish dance – the only form of dance that he can perform. He clearly has some Scottish blood.
And probably so do I. Otherwise I wouldn’t explain my expertise when it comes to tartan. I grew up wearing pleated skirts, tartan trousers, Montgomery coats with Scottish patterned linings. I really like it. In moderation.
I found plenty of ideas and styles at www.fabricsandpapers.com. In tartan we trust.